Cranberry Lemon Sugar Cookies

This weekend I went to NYC to do a bit of shopping, to visit an old friend, and to sway the heart of a beautiful boy a tiny bit more in my favor. Lately, I've taken a turn towards 1950s housewife (a really unprecedented turn) and in doing so, I baked cookies for said boy and said friend.

Inspired by my cozy wintry outfit, vaguely resembling something crossed between this and this:

I made something both beautifully sweet and wholesome and fresh and frankly perfect. When telling said NYC boy about cooking cookies for my neighbors, he said "Watch out, they will fall in love with you." Yes, I thought, handing him another cookie-- point exactly.

Cranberry Lemon Sugar Cookies

Ingredients:

3 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup butter

1 egg, lightly beaten

3 tablespoons cream

1 teaspoon vanilla extract

1 c. cranberries

2 tsbps. lemon extract

Directions:
1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly. Stir in lightly beaten egg, vanilla and cream. Add cranberries and lemon extract.
4. Drop by spoonfuls onto an ungreased baking sheet and sprinkle with sugar.
5. Bake for 6 - 8 minutes, or until lightly brown.